Moms Apple Pie (Makes 2)

Robert Varner


The Pastors wife of the church I attended as a kid had the most wonderful apple pies. She gave her recipe to my Mom. Mom never made something without trying to make it better then last time. I've ate these pies for 35 years and they always taste like more. This is the final result she used before she passed. They are easy to make and are the same time after time. Oh, make the two, I promise they won't go to waste. Give one to a neighbor. We still do that.

★★★★★ 1 vote
45 Min
40 Min


McIntosh apples
1 pkg
cook and serve tapioca pudding (3 oz.)
1 Tbsp
cornstarch (heaping)
1 Tbsp
flour (heaping)
1 Tbsp
cinnamon (level)
1 tsp
cinnamon (level)
3/8 c
4 tsp
egg white
2 Tbsp
thawed deep dish pie crusts


1Peel, core and slice apples.
Pieces should be nickel to quarter size, no thicker then 1/4 inch.
2In a bowl mix, dry pudding mix, cornstarch, flour, cinnamon and 3/8 cup sugar.
3Pour dry mix over apples and mix until evenly distributed.
4Divide apples and fill shells. Mound up so apples are 2-3 inches above rim of pan.
(Depending on the apple size you may have some left over)
5Put 2 teaspoons butter on top of apples in three or four pieces.
6Loosen the remaining crusts and invert pans on top of the pies. Work slowly so you don't tear the crust. Flute edges with fingers. (If you want to decorate as shown, use the crust you cut off after you flute edges. Since I usually make these in the fall I put acorns, pumpkins, grape vines and leaves on them.)(See Picture.)
7Cut 3-4 slits in crust. (1 inch each)
8Brush entire crust with egg white.
9Sprinkle each crust with 1 Tablespoon of sugar.
10Bake in 375 degree oven for 40 to 45 minutes. Pie will be golden. Enjoy.

About Moms Apple Pie (Makes 2)

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American